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CRYSTALLINE FRUCTOSE

From 1 Kg
materia primas
Producto Nutrifoods
materias primas nutrifoods

Technical data sheet

Reference Nº: DIE-014
Date: 01/02/2025
CRYSTALLINE FRUCTOSE
CAS Nº
57-48-7
EC/EINECS Nº
200-333-3
CHEMICAL IDENTIFICATION
DESCRIPTIONIt is a product made from corn syrup by enzymatic hydrolysis of starch, followed by purification, concentration, crystallisation and drying.
MOLECULAR FORMULAC6H12O6
MOLECULAR WEIGHT180.2 g/mol
GEOGRAPHICAL ORIGINAsia
ORIGINVegetable
APPEARANCEWhite crystals
ODOURCharacteristic
TASTECharacteristic
Specifications
Standard
Method
IDENTIFICATIONPositiveInternal Method
LOSS ON DRYING<0.2%Internal Method
ASH6.0 – 8.0 %Internal Method
SULPHATED ASH<0.1%FCC
SPECIFIC ROTATIONto -91ºInternal Method
pH (10% sol.)5.0 – 7.0Internal Method
HMF, hydroximethylfurfural<40 ppmInternal Method
SOLUTION COLOUR<20 IcumsaInternal Method
ACIDITY, Titration with 0.02N NaOH<0.5 mlInternal Method
SO2<10 ppmInternal Method
BULK DENSITY800 – 1 000 g/lInternal Method
CALCIUM<5 ppmInternal Method
SULPHATES<50 ppmInternal Method
CHLORIDES<40 ppmInternal Method
TAMAÑO PARTÍCULA / PARTICLE SIZE
On SIEVE 200 µm≥80%Internal Method
On SIEVE 600 µm≤25%Internal Method
ASSAY
FRUCTOSE, in anhydrous basis>99.5%Internal Method
DEXTROSE, in anhydrous basis<0.5%Internal Method
SOLUBILITYVery soluble in water, soluble in ethanol. Sparingly soluble in ether.Internal Method

Metals

Pollutants
Standard
Method
IRON<1 ppmInternal Method
COPPER<1 ppmInternal Method
ARSENIC<0.1 ppmInternal Method
LEAD<0.1 ppmInternal Method
CADMIUM<0.1 ppmInternal Method
MERCURY<0.03 ppmInternal Method

Contaminants

Contaminants
Standard
Assay
PESTICIDES≤10 ppbInternal Method
TOTAL AFLATOXINS<4 ppbInternal Method
AFLATOXIN G1<2 ppbInternal Method
AFLATOXIN B1<1 ppbInternal Method
AFLATOXIN G2<2 ppbInternal Method
AFLATOXIN B2<1 ppbInternal Method
OCHRATOXIN A<3 ppbInternal Method

Microbiological analysis

Specifications
Standard
Method
TOTAL PLATE COUNT<100 ufc/gInternal Method
MOULD<10 ufc/gInternal Method
YEASTS<10 ufc/gInternal Method
COLIFORMSNegative/gInternal Method
S. AUREUSNegative/gInternal Method
E. COLINegative/gInternal Method
SALMONELLANegative/50gInternal Method
BACILLUS CEREUS<10 ufc/gInternal Method
ENTEROBACTERACEAE<10 ufc/gInternal Method
CLOSTRIDIUM-REDUCING SULPHITES<10 ufc/gInternal Method
AEROBIC THERMOPHILIC SPORES<10 ufc/gInternal Method
AEROBIC MESOPHILIC SPORES<10 ufc/gInternal Method
ANAEROBIC MESOPHILIC SPORES<10 ufc/gInternal Method
LISTERIA MONOCYTOGENESNegative/25gInternal Method

Other informations

Uses: Food
Product suitable for Vegetarians and Vegans.
Product with Kosher and Halal Certificate
Allergens Free Product conforms to the Reg. (EU) Nº 1169/2011.
GMO Free Product conforms to the Reg. (EC) No 1829/2003 & No 1830/2003.
BSE/TSE Free Product conforms to the Reg. (EC) No 999/2001.
NON Irradiated product conforms to the EU Dir. Nº 1999/2/EC.
Free product of Nanomaterials conforms to the Reg (UE) 1169/2011.
Doping Substances Free Product (WADA list).
Contaminants free product conforms to the Reg. (EC) No 2023/915.
Pesticides free product conforms to the Reg. (EC) No 396/2005.
BSE/TSE Free Product conforms to the Reg. (EC) No 999/2001.
Product does NOT contain Residual Solvents.
ETO Free Product conforms to the Reg. (EC) No 868/2015.
PA´s Free Product conforms to the Reg. (EU) No 2020/2040.
STORAGE: The product is acceptably stable to air and heat, but is hygroscopic. Keep package closed. Sealed bags should be stored in-doors under cool, dry conditions. Optimum storage and handling conditions are 25ºC or lower and les than 60% relative humidity.
Shelf life: 2 years.
Norms: Complies manufacturer´s specifications, FCC, EP & USP.
ALL DATA SHOWN ARE FROM OUR SUPPLIER-MANUFACTURER. THE ABOVE INFORMATION DOES NOT EXEMPT FROM THE OBLIGATION TO IDENTIFY AND CONTROL THE PRODUCT IN RELATION TO THE INTENDED USE. THIS DOCUMENT IS GENERATED BY COMPUTER AND IS VALID WITHOUT SIGNATURE.
STORAGE CONDITIONS
*Product characteristics may vary from one batch to another due to the origin of the raw materials used in its manufacture, their area of origin, or natural factors associated with them. These variations may affect parameters such as color, odor, taste, or moisture, without compromising its properties or quality.
*The technical data sheets are informative and may not be up-to-date. Please contact us for the latest version.
*Any additional information or supporting documentation will be provided upon request or against order.